HOW TO MAKE A BEEF STEW RECIPES

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SLOW-COOKER BEEF STEW RECIPE: HOW TO MAKE IT



Slow-Cooker Beef Stew Recipe: How to Make It image

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. —Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories     Dinner

Total Time 07 hours 25 minutes

Prep Time 25 minutes

Cook Time 07 hours 00 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

Steps:

  • Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Nutrition Facts : Calories 272 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 541mg sodium, CarbohydrateContent 23g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 19g protein. Diabetic Exchanges 2 lean meat

HOW TO MAKE BEEF STEW | BEEF STEW RECIPE - FOOD NETWORK



How to Make Beef Stew | Beef Stew Recipe - Food Network image

Food Network Kitchen's Beef Stew is a comforting slow-cooked dish filled with meat and veggies. This is a recipe you should always have on standby.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours 0 minutes

Yield about 4 to 6 main course servings

Number Of Ingredients 17

Vegetable oil, for searing
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 tablespoon tomato paste
1/3 cup all-purpose flour, or to cover
10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
2 to 3 teaspoons red wine vinegar, or to taste

Steps:

  • Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
  • Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
  • Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
  • Copyright 2003 Television Food Network, G.P. All rights reserved

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    1. Preheat the oven to 160ºC/325ºF/gas 3.
    2. Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside.
    3. Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and leave to one side.
    4. While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole. Trim and roughly chop the celery, then peel, trim and chop the carrots into 2cm rounds.
    5. Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened.
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    2. Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
    3. Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
    4. Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
    5. Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
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    7. Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.
    8. Taste the stew and tweak the seasoning, if needed, then serve with rice or mashed potato, and some lovely veggies, or check out the topping ideas below.
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A good stew is delicious, comforting, nutritious, homely, nostalgic, cheap to make and can be eaten and enjoyed in so many different ways. This basic stew will work every time and should be thought of as a principal recipe that you can chop and change, using different meats, herbs and liquids – think chicken or butter beans and white wine, lamb and red wine, or pork and cider. Stews are great to serve up for family dinners, because once they’re cooking away in the oven you’re free to do other things.
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Total Time 3 hours 20 minutes
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    1. If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.
    2. Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
    3. Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
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    5. Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
    6. Pour in the tomatoes, breaking them up with the back of the spoon. Fill the tin with water, swirl around, and pour into the pan.
    7. Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.
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